I'm sorry but the coleslaw dressing just didn't work for me. I used my favorite brand, but it was very disappointing. Because neither the tortellini or the bacon is cheap, I couldn't bring myself to just throw it away. I ended up using my salad spinner to spin off the rest of the coleslaw dressing and used bottled ranch that I had on hand to appease my household. Next time, I'll just make my own dressing.

Reviewed On: May 11, 2013

Made this soup for dinner last night. It was a HUGE hit. Even my husband loved it and he is not a soup fan. To accommodate him, I added diced smoked sausage to the party when I added the potatoes and green beans. Also, for his benefit, I added about a 1/4 cup of heavy cream which made it more stew like. But the flavors are phenomenal and it still would have been delicious without those two additions. Thank you for sharing.

Reviewed On: Nov. 4, 2010

This was very good! I never seem to follow a recipe exactly. I take what I like and tweek it, make it my own. But I review only on the original recipe. If I don't like my end result, it wouldn't be fair to blame the recipe. That being said, I did make changes to this one. First of all, I fried the cut strips of CORN tortillas in canola oil because I hate the gumminess of a baked flour one. I cut the sour cream back to 8 oz. and used 3 chicken breasts since this was only serving 4. I also baked my chicken in water, seasoned with garlic powder, seasoned salt, pepper and taco seasoning. I mixed the sour cream, salsa, cream of chicken soup, onion and shredded chicken together. Placed the crispy tortillas in a sprayed 9x13 pan. Topped with the chili beans, and spread the chicken mixture on top. I topped it off with 2 cups of shredded cheddar, covered with foil and baked for 25 minutes at 350F. My husband and sons loved it as did I. Because I think those little changes made it a 5 star recipe, I only gave this one a 4. I just know that we wouldn't have liked the flour tortillas as much, and frying them made them even crispier, which was the only big change to the recipe.

Reviewed On: Aug. 11, 2010